Slow-Cooked Lamb Shanks with Bush Tomato and Aniseed Myrtle Jus

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Fall-off-the-bone lamb shanks slow-cooked in a rich jus infused with Australian bush tomatoes and aniseed myrtle for deep, earthy flavors. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, about 300 g each lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1/4 cup, chopped dried bush tomatoes
• 2 tsp, crushed aniseed myrtle leaves
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp black pepper, then brown them on all sides, about 8-10 minutes total. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5-7 minutes until softened and fragrant.
3. Step 3: Stir in 1/4 cup chopped dried bush tomatoes, 2 tsp crushed aniseed myrtle leaves, and 2 tbsp tomato paste. Cook for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly.
5. Step 5: Return lamb shanks to the pot, add 2 cups beef stock and 2 fresh rosemary sprigs. Bring to a simmer, cover with a lid, and transfer to the oven.
6. Step 6: Slow-cook for 2 1/2 to 3 hours until the lamb is tender and falling off the bone. Remove lamb and rosemary sprigs, then reduce the sauce on the stovetop over medium heat until it thickens and coats the back of a spoon.
7. Step 7: Serve the lamb shanks drizzled with the bush tomato and aniseed myrtle jus alongside mashed potatoes or roasted root vegetables.